Olive tapenade
4 servings
20 minutes
Olive tapenade is an exquisite classic sauce of French cuisine, originating from sunny Provence. Its rich flavor reveals the salty notes of olives, the tanginess of capers, and the delicate spiciness of anchovies, complemented by the depth of olive oil and the sharpness of mustard. Historically, tapenade has been an integral part of Mediterranean tables, accompanying fresh bread, baguettes, vegetables, and even fish. This aromatic sauce is perfect for appetizers, creating a cozy aperitif atmosphere. Its consistency resembles a thick paste, and its balanced taste turns every dish into a work of gastronomic art. The ease of preparation makes tapenade a favorite recipe that brings the spirit of French cuisine into any home. Chilled tapenade is especially good with crispy croutons or fresh vegetables, offering rich and refined enjoyment.
1
Rinse the anchovies under cold running water for 5 minutes. Drain the water.
- Anchovies: 100 g
2
Place them in a container or a blender with olives, draining the juice and capers without liquid first. Mix with a mixer. Add mustard and pepper. Mix.
- Pitted black olives: 250 g
- Capers: 200 g
- Mustard: 1 teaspoon
- Freshly ground black pepper: pinch
3
Continue mixing with a mixer, gradually pouring in olive oil. The mixture should resemble dough in consistency. Place in the refrigerator and take out a few minutes before serving.
- Olive oil: 125 ml
